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Skillet Mushroom and Halloumi Salad

This simple salad is perfect for those nights when you want something delicious, fast! A skillet makes quick work of cooking the halloumi, mushrooms and onions, and the whole dish can be done from start to finish in less than 30 minutes. Ingredients like olive oil, salt and pepper are not part of the “five” for this recipe.

Skillet Mushroom and Halloumi Salad
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  • For the dressing:
  • 6 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper
  • For the salad:
  • 1 (250g) package halloumi cheese, cut lengthwise into 8 slices
  • 3 tablespoons olive oil
  • 1 small Ontario onion, peeled and thinly sliced into rounds
  • 1 (227g) package Ontario cremini mushrooms, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 (5oz.) package baby arugula


  1. To make the dressing, combine the olive oil and balsamic in a jam jar. Add a generous pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of arugula into the vinaigrette and taste. Adjust the salt, pepper, or the amount of oil and/or vinegar, if needed.
  2. Heat a large non-stick skillet over medium heat and add the sliced cheese. Cook for 2 to 3 minutes per side, or until browned. Transfer the cheese to a plate and set aside.
  3. Using the same skillet, warm the olive oil. Add the shallots and mushrooms and season with salt and pepper. Cook for 7 to 10 minutes, or until the mushrooms are golden brown and begin to crisp slightly. Set aside.
  4. Place the arugula in a large bowl and drizzle with 2 to 3 tablespoons of the dressing; toss to combine. Scatter evenly over a platter and top with cheese slices, mushrooms and shallots. Drizzle with a little more dressing and serve at once.

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